Easy Thai Shrimp Curry

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  garlic clove, crushed
• 1  onion, chopped
• 1  teaspoon  fresh gingerroot
• 2  teaspoons red curry paste
• 14  ounces chopped tomatoes
• 2  tablespoons coconut cream
• 14  ounces shrimp, raw and frozen
•  cilantro, chopped, to serve (optional)

Directions

1. Heat the oil in a medium saucepan. Tip in the onion, garlic and ginger, then cook for a few mins until softened.
2. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream.
3. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
4. Tip in the shrimp, then cook for 5-10 mins more, depending on how large they are.
5. Serve alongside some plain rice and sprinkle with a little chopped cilantro, if you like.